Smoked meat forums.

Jan 6, 2023. #1. As some of you know from comments in other threads I've been curious about cooking a beef shoulder clod after watching Steven Raichlen's video about spit roasting a clod. While researching cooking information I came across a link to Kreuz's Market in Lockhart TX for their beef shoulder clod and while reading their description I ... 2K. Yesterday at 11:28 PM. paulgeorge. P. Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger. dr k. Jan 24, 2024. 777. Where The River Runs Through It. Jan 16, 2019. #1. Found chuck roasts for $1.99/lb, so I bought 5 roasts ranging from 5-7 lbs. About 11 a.m. I got a hankering for pot roast. It was always my dad's go-to dish for Sunday dinners and I hadn't had one in years. Sprinkled a 7 pounder with SPOG and a little paprika.Since poultry takes on smoke relatively quickly, you could smoke the turkey at 200° for 90 mintues then transfer it a preheated 325°- 350° oven to finish it. An 18lb whole bird at 200° would take forever and the skin will be rubbery.

Jun 22, 2017 · Basically a 6 pound Prime Rib is the same thickness as a 16 pound Prime Rib, therefore if a 6 pound Prime Rib takes 4 1/2 hours to get to 135° in a 220° Smoker, a 16 pound Prime Rib will take about 5 hours to get to 135° in that same 220° Smoker. The extra half hour will be due to the bigger piece of cold meat affecting the Heat in the ... Do a 5# batch fresh sausage first. Get a feel for chilling the meat for the grinder, the grind size, mixing up the mince for protein extraction, and play around with stuffing some links. Get a feel for the basics of making sausages. With a double pack of butts, you should be able to do 3 batches- maybe 4.

Making Jerky. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this. Forums. Smoking Meat (and other things) 1. 2. 3. This is a 4lb shoulder. I smoked it on a round grill similar to a weber, using Kingsford briquets and apple wood sprinkled on top. I smoked it for a total of 8 hours and rested it for 1.5. The bark is clearly there, and had lots of flavor from the rub, but the center of the meat just had no flavor. Even pulling it apart and mixing the bark with ...

When the meat reached 165 degrees F I pulled it out, wrapped it in a double layer of heavy duty aluminum foil and placed it back on the smoker. I pulled the meat out of the smoker when it reached 205 degrees F and put it in a towel lined cooler. In total the roast was on the smoker for about 7.5 hours and in the cooler resting for about 4 hours.When it comes to your family’s safety, you don’t want to cut corners. Fire protection is one of the best ways you can safeguard your family, and a smoke detector is key to that pro...Mar 5, 2019 · Hey everyone I was a day late. I put the turkey in a brine yesterday and took it out today. Let it air dry a bit then sprinkled it with a few spices and in it went. I did 225 for the first 2 hours then 300 the rest of the way. I tented it for the last 50 mins as it was as dark as I had hoped. Remove Ham from store wrapping, rinse well, and trim most of the exterior fat from the Hams (save fat trimmings). Make cuts in surface of Hams, about 1/4" to 1/2" deep, all around the Ham, with openings of cuts pointing upward to catch basting juices. Pat Ham dry, and place on a wire cooling rack, in a foil pan.

Making Jerky. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this. Forums. Smoking Meat (and other things) 1. 2. 3.

Oct 12, 2023. #1. My wife went to Costco and brought home a nice slab of Swordfish. I just lightly covered it in EVOO then sprinkled on some Kinders - Garlic & Herb. I placed it in the smoker with Bear Mountain Bourbon BBQ pellets. I topped it off with a Multi grain fried rice and a slice of Walnut raisin bread.

Oct 12, 2023. #1. My wife went to Costco and brought home a nice slab of Swordfish. I just lightly covered it in EVOO then sprinkled on some Kinders - Garlic & Herb. I placed it in the smoker with Bear Mountain Bourbon BBQ pellets. I topped it off with a Multi grain fried rice and a slice of Walnut raisin bread.Classifieds - Smoked-Meat Forums. Sell It Or Promote It Here. Topics. Latest Activity. My Subscriptions. Photos. Page of 31. Filter. 1 2 3 4 11 31 Next. Mark …Jan 9, 2014 · 3,028. 214. Seacoast of New Hampshire. Jan 9, 2014. #1. Happy Thursday to all! Granted, I've already posted a zillion sardine threads, but today's simple smoked and sensational quite healthful treasures, were really fabulous, and so I wanted to share! (Two days ago, I did these GRILLED, and added them to the grilled fish section, but today's ... Feb 18, 2024 · Feb 18, 2024. #1. Race or no race the ribs went on! These were seasoned with sumac, rosemary, thyme, oregano and spog. They went into the MES at 235 for about 3 hours until probe tender which happened to be around 190 IT. Used cherry/apple dust in the tube for smoke. Sides were steamed asparagus with lots of garlic and straight up mashed potatoes. In today’s digital age, building brand authority and trust is crucial for any business seeking to succeed in their marketing efforts. Forums offer a unique space where users active...

Jun 1, 2011 · Placed ribs on rack, set three or four wood chunks on heating element, and plug the smoker in.... smoked for 3 hours at about 225 degrees, finished in crock pot for an additional 5 hours on low. Rib meat as very tender, and moist, yet the taste was metallic, bitter and very smoky.... maybe I over smoked them. Beef, pork, MEAT tastes awesome. I wanted to keep some heat out of the kitchen with the upcoming summer already reaching 105° in the central valley. I thought of using my Grill more for chicken until i stumbled upon the Charbroil : …Chili recipe from meat church. Thread starter negolien. Start date Feb 18, 2022. Hey All, I know it's getting warmer, but I was thinking about doing chili again and came across the meat church youtube.Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …Below are the best barbecue websites and best barbecue forums, message boards, discussion groups, and mailing lists. Click here to see links to the barbecue …Forum Description. Forums. Topics. Posts. Last Post. News & Announcements. New Member Introductions. Tell Us A Little About Yourself & The Type Of Smoker You Are …

Well, after seeing Rick's, @BGKYSmoker thread on jerky I thought I should get off my butt and post my last jerky making excursion. First up was some venison jerky using my wife's step mom's recipe. Second was @Bearcarver recipe for pork loin jerky. And third was a small batch of Thai jerky... www.smokingmeatforums.com.Jan 23, 2014. 23. 53. Grand Bay, New Brunswick, Canada. Oct 17, 2021. #7. I have smoked cream cheese a couple times (most recently was on Monday which was Thanksgiving here in Canada). We usually just coat it in a spice blend, smoke it and then put it on charcuterie board. We have also used smoked cream cheese on bagels.

Mar 4, 2021 · Mar 3, 2021. #2. I have been hot smoking salmon for many, many years. That is if we are talking about the same thing. My go to is 2 large salmon fillets, sliced width wise to about 3 inches wide. Marinate over night in teriyaki (I use to use Yoshidas. But my wife make it better). Preheat smoker to 170 or 180 and add your salmon. Mix all spices/binder/etc. with water then put in refrigerator to stay cold. Add the water/spice mixture to the ground meat and mix for good protein extraction. Stuff casings, then let rest overnight in refrigerator uncovered. Smoke at 180 degrees on pellet smoker until internal temp is 140.Feb 27, 2023 · Feb 26, 2023. #1. Also decided to break in the Savannah with a pork loin and honestly probably the best pork loin I've smoked. Just scored the top, mustard, then a homemade rub. Cooked it at 225 for probably 3 hours. It was super juicy and honestly almost falling apart. And honestly think the PitBoss is adding even more smoke to my food. Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …Keep doing this until all slits are full. Lay a strip or 2 of bacon on top. Take roast to 142 an pull, wrap in foil & towel for at least 30 minutes Get a carry over temp of 145-147 so bacon is safe to eat. I guess you could pull earlier an pull out spikes but I believe that would be a PITA.Instructions. Trim fat, apply rub, bring smoker/grill to 225°F. Place brisket in smoker until internal meat temperature reaches 165°F (about 7 hours) Remove brisket to wrap in butcher paper (or aluminum foil) place brisket back in smoker/grill until the point (thickest end of the brisket) reaches 200°F.Jan 6, 2023. #1. As some of you know from comments in other threads I've been curious about cooking a beef shoulder clod after watching Steven Raichlen's video about spit roasting a clod. While researching cooking information I came across a link to Kreuz's Market in Lockhart TX for their beef shoulder clod and while reading their description I ...

North New Jersey Paramus. Aug 30, 2012. #1. Hi All I will be smoking either a Pork Butt or a Brisket soon. I was just wondering IF I could smoke some fresh sausage,the sausage has NO cure. I'm thinking with OUT any cure, IT has to reach 140 in 4 hrs, then on to 160. The smoker temps should be around 200/275.

Nueske’s smoked meats have been delighting food lovers for over 80 years. Known for their exceptional quality and unique smoky flavor, Nueske’s offers a wide range of smoked meats ...

Smoking is an addictive habit that can lead to a number of health problems, ranging from various types of cancer to high blood pressure and heart disease. It’s also difficult to qu...The Bahama Mama is a fully cooked natural hickory smoked sausage made from specially selected lean cuts of beef and pork, blended with our secret spice pack formulation. The Bahama is a natural casing old world product. The spice level is moderate so as not to hide the flavor of the quality cuts of beef and pork used. Pork, Beef, Water, Non-Fat ...Then I pack the seasoned meats into tin foil loaf pans (about 2 inches thick, about the width of a slice of bacon) for the meat to set up over night in the refrigerator and firm up. When setting in the fridge, make sure meat is well covered. I use wax paper and set pans on top of each other and will pack 4 or 5 high.Aug 9, 2022 · Temperature in the cooker should never exceed 170F. For hot smoke bacon, or hams, or loins, start temp at 130F for 1 hour to dry no smoke, then 1 hour with heavy smoke, then increase temp 10* every hour to a maximum of 170F until IT is 145F. Meat usually trails smoker temp by 20-25* So 170F is sometimes needed to get final IT. Dec 18, 2023 · Wow, your step-by-step chicken and smoked deer sausage gumbo recipe is a culinary masterpiece! The combination of flavors from Louisiana promises an authentic and delicious experience. I appreciate the detailed instructions, making it easy for even novice cooks to recreate this Southern delight. The addition of smoked deer sausage adds a unique ... Feb 18, 2009. 69. 11. Central Iowa. Nov 27, 2014. #2. i usually do a 12-14lb turkey this time of year and it takes about 4-4.5hrs. i'm usually hovering 230-275. I don't usually worry too much about holding a tight low temp on birds. Pull it, double wrap it in HD foil and a towel and plop it in a cooler and it'll keep for quite a while.Denver, Colorado. Dec 22, 2021. #1. Hello, I am not new to this Forum. I've been looking at stuff here for years and years, decades and decades. I sometimes will go a year or two without a visit because I get busy with "stuff". Having said all that, I have a "Prime" cut of prime rib - 4 bone rib. The meat alone will be around $400 I think.texas smokin. 70% off for inkbird meat thermometer with 2 Probes--$14.99 only. Inkbirdbbq. Jan 11, 2024. 31.

33. Cleveland, Ohio. Dec 30, 2023. #1. Hey all and thanks for an awesome resource. I stumbled upon the site while researching sausage making. Getting back into it after many years away as my first visit to central texas has really ignited a post oak fire to try my hand at Jalapeño/Chedder Hot Links. Longtime Lil and Big Chief user for smoked ...When it comes to indulging in a flavorful and succulent ham, nothing quite compares to the rich and smoky taste of hickory smoked ham. This delectable meat has become a favorite am...I want to can my smoked meat. After losing $100's of frozen cooked food I lost heart in freezing my smoked brisket. Watched Pocono Prepper on youtube can smoked brisket and was looking for others input on this method. Oh how nice it would be to find a safe method for canning fully cooked...Instructions. Trim fat, apply rub, bring smoker/grill to 225°F. Place brisket in smoker until internal meat temperature reaches 165°F (about 7 hours) Remove brisket to wrap in butcher paper (or aluminum foil) place brisket back in smoker/grill until the point (thickest end of the brisket) reaches 200°F.Instagram:https://instagram. what are pff rankingsvip nails la quintasingle bed walmartcalvin boling nude 3. 2. Nov 1, 2023. #1. Big success smoking a 4 lb. boneless turkey breast for a camping trip. Simple steps. Brined it for 8 hours. Stuffed with sliced onions and wrapped in cheesecloth. Sprayed it with apple cider about once an hour and smoked it with mesquite chips for about 4 hours at 225 degrees. aew grades bleacherserving aid Mar 9, 2010. #2. Welcome to SMF be sure to stop by roll call and make a post. You can freeze the smoked meat with no problem. You really don't need to do anything to it before freezing. Many of us use a vacuum sealer to get the air out of the bag but you don't have to but it does seem to extend how long it stays good. what is b 973 orange pill 20 10,467. Nw Iowa. Mar 12, 2023. #1. Had a prime rib in the freezer... well 1/2 of one anyway, we cut the one I bought in half since it's just the wife and I. Tied it up to be more uniform and seasoned with Kinder's , The Blend and Butchers All Purpose. Put in my GMG pellet smoker, started at 225, then actually dropped it to around 200 since it ...Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …Best smoker recommendation. Thread starter cat cook. Start date Aug 2, 2017. We have a Bradley smoker and needed an additional smoker. Purchased Masterbuilt Electric 30 yesterday. Followed directions exactly and found it produced...